Authentic Mexican Molletes
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My Authentic Mexican Molletes recipe uses seasoned refried beans and two cheeses on toasted bread with pico de gallo on top. Think of these as Mexico’s twist on bruschetta! Molletes are always a hit for snacking, lunch or game day food.
Molletes
These are simply made using refried or mashed beans, cheese and pico de gallo served on bread. The bread typically used is called bolillo and can be found in most market’s bakery area, but any bread works for these really. Everything is baked to melt prior to topping with the fresh salsa.
What’s a bolillo?
A bolillo is a Mexican bread used in sandwich making and is basically Mexico’s take on the French baguette. Soft and fluffy on the inside and a nice baked exterior that holds up well to fillings and toppings.
What kind of beans do I use?
You could easily open a can of refried beans, heat them up and use as is, but I highly recommend making your own using canned black beans and some seasonings to bump up the flavor factor. Pinto beans work here as well.
It takes no time at all. Really. 🙂
What kind of cheese do I use?
For a completely authentic Mexican molletes, only queso fresco and queso Oaxaca should be used. If you can’t find them, I prefer using shredded pepper jack and cheddar cheese. Cheddar and Monterey Jack cheeses are not authentic to Mexican cooking, only Tex Mex. I also sprinkle some crumbled cotija cheese on top of the pico, which is like a Mexican feta cheese. These are fantastic!
How do I make molletes?
Molletes are basically an open faced Mexican sandwich. Refried beans are smeared on toasted bread, topped with cheese and melted under the broiler. Then they get topped with fresh pico de gallo salsa and are ready to eat!
These make a great breakfast or lunch and are great for serving at any party or game day festivity. For other tasty Mexican and Tex Mex favorites, try my Crispy Ground Beef Quesadillas, Queso Fundido, or this Cowboy Caviar. Enjoy!
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Authentic Mexican Molletes
Ingredients
- 15 oz can black beans (See Note 1)
- 1 cup shredded pepper jack cheese (See Note 2)
- 1 cup shredded cheddar cheese (See Note 2)
- 3 bread rolls (bolillo) sliced horizontally (See Note 3)
- 2 cups pico de gallo (See below)
- 1/2 cup cotija cheese
Black Bean puree:
- 15 oz black beans with liquid
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp chipotle powder (See Note 4)
- 1/2 tsp Mexican oregano (See Note 5)
- 1/2 tsp salt
- 1/4 tsp black pepper
Pico de Gallo:
- 2 plum tomatoes seeded and diced
- 1/2 white onion diced
- 1 jalapeno seeded and diced
- 1 lime juice
- 1/4 cup cilantro chopped
- 1/2 tsp salt
Instructions
- Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
- You may also scoop a little of the bread inside of each cut half to make a bread boat.
For the beans:
- In a skillet over medium high heat add the black beans and all liquid from can. Add the garlic and onion powders, cumin, chipotle powder, salt and pepper. Stir and cook several minutes.
- Mash the beans with back of spoon, a potato masher or in a food processor. Set aside.
For the pico de gallo:
- In a small bowl mix together the chopped onion and lime juice. Toss to coat and set aside for 15 minutes.
- Add all the other ingredients to a bowl and combine, tossing to coat and season to taste.
Assembly
- Cut the bread rolls in half horizontally, press to flatten and place on a lined baking sheet. Place under the broiler for a few minutes to crisp them up and toast.
- Spread each roll with a layer of beans and shredded cheese. Place under the broiler again for 3 minutes or until the cheese is thoroughly melted.
- Top with pico de gallo and sprinkle with cotija cheese, serve immediately.
Video
Notes
- Feel free to use a 15 oz can refried beans and season as described here. Heat and set aside. If too thick, thin with a little water.
- These Mexican cheeses (Queso Fresco, Queso Oaxaca) are my first pick to use on these, but if you can’t find use as directed in recipe ingredients.
- You can find bolillo in most markets or a local Mexican bakery. Otherwise use a crusty, soft bread roll of choice. You may also scoop a little of the bread inside of each cut half to make a bread boat. Discard or use to thicken soup or make croutons.
- You may substitute 2 chopped chipotles with 1 tablespoon adobo sauce for chipotle powder.
- Mexican oregano is preferred, found in most markets.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi there, love your site and thank you for all your endeavors keeping it so nice.
I wonder if you are aware of the queso Mennonite? It is typically from the northern part of Mexico and of course all the dairies in these areas produce this magnificent cheese.
Very tasty, easy melting and made so organically one can taste the goodness.
Of course, the Mennonites are the producers of this fine dairy product. Though it is hard to find, very worthwhile if one can. I am always on the lookout for this.
The Mennonites were the group that broke off from the Mormons crossing to their promised land and this group proceeded into the N. of Mexico. They have settled and of course brought their beliefs with them. An interesting story.
Thanks for the info, interesting. I have never heard of that cheese before!